I did a lot of cooking and baking this weekend, including my trusty Berry Cinnamon Slice, some scrumptious scones and some hearty dinners for the freezer.
This is one of my favourite recipes that I return to again and again. I make up big batches and always have portions frozen for a quick, simple and super nutritious meal. It is full of really healthy ingredients and is so tasty too; what’s not to love?! I’d highly recommend you use dried beans, rather than those in a can, which tend to be much higher in sodium and just don’t taste as good. Soak them the night before and cook for 1-2 hours according to the instructions, before adding to the recipe.
You can serve it as it is – Chilli Sin Carne – with quinoa or brown rice. Or if you feel that you need some extra protein, add some minced beef to make Chilli Con Carne!
Chilli Sin ou Con Carne
1 tsp Coconut Oil
115g Button Mushrooms, sliced
2 cloves of Garlic, peeled and crushed
*500g Lean Minced Beef (optional)
1 large jar Passata (approximately 600g)
500g Kidney Beans, soaked, drained and cooked
500g Black Beans, soaked, drained and cooked
1 tsp chilli powder
1 handful Basil Leaves, roughly torn
2 Carrots, grated
2 handfuls Spinach
Heat the coconut oil in a large pan.
Add the onion and stir for a couple of minutes.
Add the mushrooms and garlic and cook for 10 minutes or until the onions have softened.
Pour the passata into the pan, followed by the beans, chilli powder and basil.
Stir to combine and leave to simmer for 20 minutes.
Add the carrots and spinach, stir and cook for a further 3 minutes.
Serve with quinoa, brown rice or roasted vegetables.
*To make a Chilli Con Carne, simply add the minced beef to the pan after cooking the onion, mushrooms and garlic.